Description
These Crispy Coconut Shrimp are perfectly crispy on the outside, tender and juicy on the inside, and packed with tropical flavor. With a simple breading of shredded coconut, panko breadcrumbs, and a few basic seasonings, this dish comes together in just 30 minutes!
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Ingredients
Scale
- 1 lb large shrimp – Peeled and deveined, tails on.
- 1 cup all-purpose flour – For dredging the shrimp.
- 2 large eggs – Beaten, for the egg wash.
- 1 ½ cups shredded coconut – Sweetened or unsweetened, based on your preference.
- 1 cup panko breadcrumbs – Adds extra crunch.
- 1 teaspoon salt – To taste.
- ½ teaspoon black pepper – To taste.
- ½ teaspoon garlic powder – Adds a savory depth of flavor.
- ½ teaspoon paprika – For color and a hint of smokiness.
- 1 cup vegetable oil – For frying.
For Dipping Sauce (Optional):
- ¼ cup sweet chili sauce – For a sweet, tangy kick.
- 2 tablespoons mayonnaise – For a creamy texture.
- 1 tablespoon lime juice – For freshness.
- 1 teaspoon sriracha sauce – For a little heat (optional).
Instructions
Step 1: Prepare the Shrimp
- Pat the shrimp dry with paper towels to remove excess moisture. This will help the breading stick better.
- Season the shrimp with salt and pepper.
Step 2: Set Up Dredging Stations
- In a shallow bowl, place the flour.
- In a second bowl, beat the eggs.
- In a third bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, and a pinch of salt.
Step 3: Coat the Shrimp
- Dredge each shrimp in the flour, coating it completely.
- Dip the floured shrimp into the beaten eggs, letting any excess drip off.
- Roll the shrimp in the coconut-panko mixture, pressing gently to ensure the coating sticks well.
Step 4: Fry the Shrimp
- Heat the vegetable oil in a large skillet or frying pan over medium heat. You can test if the oil is hot enough by dropping a small piece of coconut into the oil – it should sizzle right away.
- Carefully place the coated shrimp into the hot oil, a few at a time, making sure not to overcrowd the pan.
- Fry the shrimp for 2-3 minutes on each side, or until golden brown and crispy.
- Use tongs to remove the shrimp and place them on a plate lined with paper towels to drain excess oil.
Step 5: Prepare the Dipping Sauce (Optional)
- In a small bowl, whisk together the sweet chili sauce, mayonnaise, lime juice, and sriracha (if using).
- Serve the sauce alongside the shrimp for dipping.
Step 6: Serve and Enjoy
- Serve the crispy coconut shrimp immediately, with the dipping sauce on the side. Garnish with lime wedges and fresh cilantro for an extra pop of flavor and color.
Notes
- Use Fresh or Frozen Shrimp – Fresh or thawed frozen shrimp work equally well. Just make sure to pat them dry to remove excess moisture.
- Sweetened vs. Unsweetened Coconut – Sweetened coconut gives the shrimp a subtle sweetness, while unsweetened coconut provides a more savory, coconut flavor. Choose based on your preference!
- Oil Temperature – Make sure the oil is hot enough before frying (around 350°F). If the oil is too cool, the shrimp may absorb excess oil and become greasy.
- Don’t Overcrowd the Pan – Fry the shrimp in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy shrimp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: Tropical/Seafood